Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel grill and wait for the temperature to rise to 220 degrees.
Close the top and bottom air vents to maintain a consistent temperature.
Clean and gut the trout, then season them with salt, pepper, and spices.
Place some herbs, a slice of lemon, and one chopped garlic clove inside each trout.
Place the trout on the grill and cook for 10 minutes on one side, then 10 minutes on the other.